Continuing yesterday’s discussion, I said that we’re not permitted to eat any yeast-raised breads during Passover. But we all still have to go to work and the kids have to go to school, so what are we supposed to do about lunch?

I remember, as a kid, having to go to school with sandwiches made out of a couple of pieces of matzo with some of last night’s leftovers in between. You ever try to eat a slice of meatloaf sandwiched in matzo? Not a pretty picture. Not to mention, messy.

Manischewitz, the kosher foods company, used to put out a collection of Passover recipes every year. You’d get this big, fold-out flyer containing a list of recipes and suggested menus, for free with your Passover foods order from your local grocery store. My mom collected those things religiously every year. In fact, I think she still has the originals.

One year, appeared a recipe for Passover Rolls. They were made with matzo meal and eggs, and the answer to every Jewish kid’s lunchbox prayers! I still make them every year, but now that whole wheat matzo meal has become available, I use it half-and-half with regular matzo meal, trying to offset a little bit all that fat from the eggs and oil. Still, for the one week, a darned acceptable substitute for bread.

Passover Rolls (adapted from a 1960′s Manischewitz recipe)

Ingredients:

1 cup matzo meal
1 cup whole wheat matzo meal
1/2 teaspoon salt
1/2 teaspoon white sugar
1 cup water
1/2 cup vegetable oil
4 eggs

Method:

Preheat oven to 375º F (190º C). Lightly grease a cookie sheet or line with a silicone baking mat.

In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well.

Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes.

Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet.

Bake for about 50 minutes, or until golden brown and delicious.

Notes:

I’m not mentioning yield here, because you can make these into any size or shape you please, from dinner roll size to hamburger roll size. The baking time indicated is for roughly in between, but is a good guide. Adjust accordingly.

As with all breads, they’re done when they sound hollow when you tap the bottoms with your fingers.

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